Classic Double-Crust Apple Pie

Ingredients

• 2 pie crusts (homemade or store-bought), one for the bottom, one for the top
• 6 cups peeled, cored, and sliced apples (a mix of tart and sweet — Granny Smith + Honeycrisp is classic)
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp kosher salt
• 1 tbsp lemon juice
• 1 tsp vanilla extract
• 2 tbsp unsalted butter, cut into small cubes
• 1 egg, beaten (for the egg wash)
• 1 tbsp coarse sugar (for the top)

About 320 kcal per slice

Instructions

1. 1

   1. Roll the bottom crust

   Heat the oven to 375°F (190°C). Roll out one pie crust and fit it into a 9-inch pie dish, leaving the overhang. Keep the other crust chilled.

2. 2

   2. Toss the apples

   In a large bowl, toss the sliced apples with the granulated and brown sugars, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla until evenly coated. Let them sit 10 minutes so the juices start to draw out.

3. 3

   3. Fill the pie

   Pile the apples into the crust, mounding them slightly in the center, and dot the top with the cubed butter.

4. 4

   4. Top and crimp

   Roll out the second crust and lay it over the filling. Trim the overhang to about 1 inch, fold it under, and crimp the edges to seal. Cut 4–5 small slits in the top to let steam escape. Brush the top with the beaten egg and sprinkle with coarse sugar.

5. 5

   5. Bake until golden

   Bake at 375°F (190°C) for 50–60 minutes, until the crust is deep golden and the filling is bubbling. (Tent with foil if the edges brown too fast.) Cool at least 2 hours before slicing so the filling sets.